Posts Tagged ‘artichoke’
Artichoke Heart Souffle
Author: admin
Serve this unusual souffle as a first course or as the main course for lunch or supper. It may be accompanied by allumette potatoes and a salad of cold, cooked French beans with a vinaigrette sauce, or a tossed green salad. A well-chilled, light, dry, white Italian or French wine would go well with this’soufflá.
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Artichoke Heart
Author: admin
Artichoke hearts are the tender, fleshy bases of artichokes. They make a delicious but rather expensive hors d’oeuvre. They may be stuffed with mushrooms, spinach, patj or sausage meat mixed with chopped onions. As a vegetable course for a dinner or lunch party, they may be braised with butter or served with a Mornay or Hollandaise sauce. Artichoke hearts may be prepared and cooked one or two days in advance of serving.
Boiled Artichoke
Author: admin
Boiled artichokes may be served hot with melted butter, Hollandaise sauce, or various cream sauces. They may also be chilled and served with vinaigrette sauce or mayonnaise. They make a delicious first course, but they can also be served instead of a salad or as the vegetable accompaniment to a meat dish. The dechoking of the artichokes may be done before or after cooking.
This is the name given to three quite different vegetables, the globe artichoke, the JERUSALEM ARTICHOKE, and the JAPANESE, or Chinese ARTICHOKE.